Freezable Twice Baked Potatoes -- OAMC

By gailanng on August 17, 2009

100.00%;

10 Reviews

Photo by lazyme

Prep Time: 1 hr

Total Time: 1 hr

Serves: 20,
Yield: 20
halves

Photo by lazyme

About This Recipe

"Economical and worthy of the time and effort to have on hand. A thinner-skinned potato seems to be more kid friendly. These can be scaled down effectively. There are about 10 - 12 potatoes per 5 pound bag resulting in 20 - 24 potato halves."

Ingredients

5 lbs
thin-skinned potatoes
( one five pound bag)

1/4 lb
butter, melted
( 1 stick)

1/2-1 teaspoon
garlic powder

3/4 cup
sliced green onion

1 cup
sour cream

1/2 cup
heavy cream

1/2 teaspoon
pepper

1 1/4 teaspoons
salt

2 cups
cheddar cheese, shredded

4 slices
bacon, cooked and crumbled
(optional)

paprika

Directions

Wash and dry potatoes. Cook on high power in microwave in batches of 5 or 6 repeating until all potatoes are cooked. Check for doneness by gently squeezing with a clean dishtowel and removing potatoes as they become soft. Each batch will take anywhere from 10 to 15 minutes, depending on the size of the potatoes; cool to touch.

Cut potato in half and carefully scoop pulp to within 1/4 inch of the skin, placing pulp in a large bowl; set aside shell portion.

Arrange potatoes on a baking sheet in a single layer and freeze. Place individual frozen potatoes in plastic freezer bag, squeezing out air or place in a resealable freezer container. Return to freezer.

To bake: Place frozen potatoes on a greased and foil-lined baking sheet. Bake frozen potatoes approximately 40-50 minutes at 350 degrees or until heated through.

For defrosted potatoes, bake approximately 25 minutes.

To microwave: Place desired amount of frozen potatoes on a microwavable-safe dish and cook on high power for approximately 3 minutes per potato. Take size into consideration.